Blueberry Corn Salsa
This blueberry corn salsa is the ultimate summer mashup — sweet, smoky, and tangy with just the right kick. Juicy blueberries mingle with charred corn, crisp red bell pepper, and bright cilantro, all tied together with a squeeze of fresh lime. It’s bold and refreshing, perfect for summer. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 6 servings
- 4 fresh corn ears, husked
- 2 cups fresh blueberries
- ¼ cup chopped fresh cilantro
- ½ red onion, finely diced
- 2 jalapeño chiles, seeds removed and chiles diced
- 1 red bell pepper, diced
- Juice of 2 limes
- kosher salt, to taste
Nutrition Info
- Calories 99
- Fat 1g
- Carbs 22g
- Fiber 2g
- Sugar 6g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Cook the corn in a grill pan or heavy cast-iron skillet over high heat, turning occasionally, until slightly charred all over, 3–4 minutes. Slice the kernels off the cobs, and let them cool for 5 minutes. Discard the cobs.
- In a large bowl, toss together the corn, blueberries, cilantro, onion, jalapeños, and red bell pepper.
- Add the lime juice and a generous pinch of salt. Toss gently to combine.
- Let stand for 15–20 minutes to let the flavors come together.
- Enjoy!
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